A Handbook Of Structure And Composition Of Foods (volume 2): Vegetable, Legumes And Fruits
The mission of the work is to exploit the interrelation of structure or optical science to composition or chemical science. The scientific subject matter is treated under three main heads, (1) macroscopic structure, with due regards to morphology; (2) microscopic structure, which is equivalent in most cases to histology or morphology of the tissues; and (3) chemical composition of the natural product and when practicable of its parts separated mechanically whether in the laboratory or in the factory. The classification is first by economic groups, second by parts: fruits, seeds, leaves, etc., third by families, forth by genera and fifth by species. Each natural product heads a chapter. After brief statement of origin, habitat, botanical relationship, and uses.
The early studies of nutrition led to the framing of a system of analysis in six groups, the results of which have accumulated through several generations. Somewhat later, stimulated by the passage of laws to suppress fraud, more detailed analyses of genuine products were carried out, the results of which serve as a guide in interpreting analyses of suspected articles. Investigation carried out at official and private laboratories in endeavors to widen variety, better quality, increase yield, reduce cost, and prevent waste involved numerous analyses often including determinations of lesser-known constituents.
Supplementing these accumulated data in the applied field are the discoveries of new constituents and of new facts, with regard to constituents previously known to exist, made by a small but devoted group of workers not seeking immediate application but imbued with the idea the fundamental knowledge is an economic asset.
Winton AL
555
Table of Contents..
- Introduction to Volume II
PART I
- Vegetables
- Mushrooms
- Root Vegetables
- Tuber, Corm, and Rhizome Vegetables
- Leaf and Stem Vegetables
- Flower Vegetables
- Fruit and Seed Vegetables
PART II
- Fruits
- Fruits of the Palm Family
- Fruits of the Pineapple Family
- Fruits of the Banana Family
- Fruits of the Mulberry Family
- Fruits of the Custard-Apple Family
- Fruits of the Laurel Family
- Fruits of Saxifrage Family
- Fruits of the Rose Family
- Fruits of the Pea Family
- Fruits of the Oxalis Family
- Fruits of the Rue Family
- Fruits of the Mahogany family
- Fruits of the Spurge Family
- Fruits of the Cashew Family
- Fruits of the Soapberry Family
- Fruits of the Buckthorn Family
- Fruits of the Grape Family
- Fruits of the Eleocarpus Family
- Fruits of the Mallow Family
- Fruits of the Bombax Family
- Fruits of the Garcinia Family
- Fruits of the Flacourtia Family
- Fruits of the Passion-Flower Family
- Fruits of the Papaw Family
- Fruits of the Cactus Family
- Fruits of the Pomegranate Family
- Fruits of the Myrtle Family
- Fruits of the Dogwood Family
- Fruits of the Heats Family
- Fruits of the Sapodilla Family
- Fruits of the Ebony Family
- Fruits of the Dogbane Family
- Fruits of the Madder Family
- Fruits of the Honeysuckle Family
Book Details
Book Title:
A Handbook Of Structure And Composition Of Foods (volume 2): Vegetable, Legumes And Fruits
A Handbook Of Structure And Composition Of Foods (volume 2): Vegetable, Legumes And Fruits
Book Type:
HANDBOOK
HANDBOOK
No Of Pages:
922
922
Color Pages :
0
0
Color Pages :
0
0
Book Size:
AMERICAN ROYAL (6X9)
AMERICAN ROYAL (6X9)
Weight:
1600 Gms
1600 Gms
Copyright Holder:
All Right Reserved
All Right Reserved
Imprint:
M/s AGROBIOS (INDIA)
M/s AGROBIOS (INDIA)
Readership:
PG STUDENTS | SCIENTISTS AND RESEARCHERS | UG STUDENTS |
PG STUDENTS | SCIENTISTS AND RESEARCHERS | UG STUDENTS |
Associated Subjects:
Food Processing And Preservation , Food Technology , Foods And Nutrition , Horticulture , Foods And Nutrition , Home Science , Human Health ,
Food Processing And Preservation , Food Technology , Foods And Nutrition , Horticulture , Foods And Nutrition , Home Science , Human Health ,
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